Mushroom and Chicken Porridge

Overview

Entering the twelfth lunar month, both people's intestines and stomachs begin to have troubles - food accumulates in the stomach. The reason is that the food is greasy, the amount of exercise is less, and the digestive system cannot keep up! As the New Year approaches, big fish and meat gradually occupy our dining tables, and the burden on the digestive system gradually increases. Therefore, people with stomach and intestines like Shuangshuang often vent their dissatisfaction with problems of one kind or another. The festival has passed, and light side dishes have gradually replaced the big fish and meat. Clear porridge and side dishes have become our first choice. Porridge nourishes the stomach. Cantonese style porridge has a richer taste and is suitable for eating after the festival to recuperate the stomach. Shuangshuang also learned a lot of tricks on how to make delicious porridge. Today, I will share it with you and benefit from it together: Soaking: Before cooking, soak the rice for about half an hour to let the rice grains expand. Stirring: Put the pot under cold water, it will stick to the bottom easily. Stirring frequently will not only prevent the rice from sticking to the bottom, but also make the rice grains plump and crispy. Porridge base: Boil the porridge base, and then add other ingredients. The cooking time should not exceed 10 minutes. This way, the porridge will be refreshing, and the taste of everything will be cooked out without any odor. Especially when the auxiliary ingredients are meat and seafood, the porridge base and auxiliary ingredients should be separated. Heat: Bring to a boil over high heat, then reduce to a simmer and cook over low heat for about 30 minutes. The size of the fire changes, and the aroma of the porridge comes out. Add oil: Add a little salad oil about 10 minutes after the porridge has been reduced to a simmer. You will find that not only the finished porridge is bright in color, but also very smooth in the mouth.

Tags

• staple food
• porridge
• home cooking
• baby
• breakfast
• meters
• autumn recipes
• winter recipes
• chicken breast
• mountain celery
• mushrooms
• rice
• starch
• carrot
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Add enough water to the rice and soak it for 20 minutes. (meter: clear water=1:15)

   

2. 2 Boil the rice until it blooms.

   

3. 3 Soak the mushrooms in advance and cut into shreds. Put shredded shiitake mushrooms into the pot and cook for 15 minutes, until the shiitake mushrooms are fragrant and the porridge becomes thick.

   

4. 4 Thaw the chicken breast, absorb water with kitchen paper, slice it thinly, dice it, add salad oil and white pepper, stir, add starch, and scrape the pulp. Marinate for about 10 minutes. Pour the chicken breasts into the pot and stir evenly.

   

5. 5 Dice the carrots and dice the celery and add them to the pot.

   

6. 6 Mix well.

   

7. 7 Add appropriate amount of salt.

   

8. 8 Grind appropriate amount of white pepper powder.

   

9. 9 Pour in appropriate amount of sesame oil.

   

10. 10 Pour in appropriate amount of sesame oil.